Round Veggie Lasagna

Let’s throw tradition out the window today and make a round lasagna, yes you heard me, a round lasagna! It makes for a great presentation especially when placed on a raised cake platter, all the ingredients are nicely contained within and the best part is it can be cut into picture perfect wedges without any cheesey mess.

I’ve been making round lasagna’s for quite a while because they’re fun and not the norm, here’s an old blog post I did way back in 2008. Do you have a special occasion coming up? Change things up and make a round lasagna, your guests will be impressed!

I decided to do a veggie version this time instead of the classic with roasted eggplant, zucchini, yellow and red peppers and onions, my cheese of choice was ricotta, romano and fontina, but honestly you can do any version you want, your own favorite combination of ingredients that you and your family love in lasagna.

A spring form pan will give it the perfect shape plus it has an easy to release clasp on the side with a removable bottom so it does all the hard work for you, just don’t be in a hurry to release it, let it rest when it comes out of the oven, a lasagna stays hot for a good hour.

I always make sure to have extra warm sauce to spoon on each wedge.

You can use fresh pasta sheets or dry that you boil yourself, you can’t use the preboiled kind in making this because it’s all about shaping your pasta sheets around the pan and you can’t do that with those thin precooked kind.

Step out of your oblong comfort zone and make a round lasagna next time!

Below I’m giving just tips and tricks to ensure a nice clean release of your lasagna, the ingredients you can make your own, have fun!

This looks delicious. Pardon my question if you have answered it before, but do you have a favorite brand of ricotta? I find it grainy and someone told me I was not buying the correct brand, but did not say the brand.

You have taken lasagna to a whole new level, Marie. What an impressive presentation and it looks so delicious as well. Do the layers want to side around as sometimes happens when baked in a rectangle? This is really beautiful.

I made this the other night! My husband loved it! And it has no meat!http://bit.ly/O5De7Q
We had it for 2 nights, as there are just the 2 of us. So in love with this recipe. Thank you so much for sharing!

Hello and Welcome!

I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {Read More About Me}